Periwinkle Salad (conch salad) Recipe

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This recipe for Periwinkle Salad (conch salad), by Eve Rizza Genovese, is from Family Reunion Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Eve Rizza GenoveseAdded: Sunday, September 25, 2005

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Fill large pot with water and heat until boiling,Meanwhile, in cool water, rinse and scrub shells of live, fresh conch,Place conch in boiling water and cook until tender and they start to come out of the shell, about 1 hour.Meanwhile, cut red onion into thin slices,

When conch is done, let cool slightly and then pull them out of their shells and cut into bite sized cubes.Place in a boil with the red onions an sprinkle with red pepper flakes.Pour in the lemon juice, toss well, sample for taste and season as indicated.\Cover and place in refrigerator until completely cool, delicious!

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